Namaskara ! Nasi & Mee !

Read Time:3 Minute, 32 Second

DSC_0122_Fotor

My penchant for good food has always led me to new places in Bangalore. So Debolina and me decided to try the brand new Malaysian & pan asian restaurant in Kormangla. Situated very close to the Maharaja Signal, on the left side ( if you’re heading from the sony world signal), this place is conspicuous by its big bold signage.

DSC_0063_Fotor

Some of us may be aware that Nasi and Mee, signifies the ‘rice and noodles’ in Bahasa, with ‘mee’ coming from the Cantonese word for noodles – mien.

DSC_0108_Fotor

The entire cuisine has evolved over the years through the influx a variety of cultural influences– Chinese, Malay, Indian and Persian–South East Asian food.This has lead to a delicious melting pot of fusion cuisine. Predictably, the menu is profoundly Malay and includes varied cuisine combinations, distinctive sambal-spiced dishes and creamy coconut milk based stews.

DSC_0019_Fotor

My mouth was already watering in anticipation as we were waiting for our order to be served.The first to entice our taste buds was “Xiao Long Bao” , a seasoned filling & rivers of hot, flavourful soup enclosed in a paper-thin wrapper followed by the “Prawn Har Gow” dumpling that tasted like heaven in my mouth.

DSC_0062_Fotor

Debolina ordered a ceremonial Indonesian dish called “Rendang” which turned out to be a slow-cooked beef in coconut milk & spices. Her expressions clearly showed that she loved it. I wish it was Chicken Rendang !

DSC_0049_Fotor

“Sambal Okra with prawns” was one surprising Malaysian combination for north indian like me who could never think of Bhindi cooked this way. Surprisingly it tasted great. Perhaps you can try too when you visit this place.
DSC_0011_Fotor

If you are wondering what soup we had? It was the delightfully flavored “Prawn and Mushroom Tom Yum Soup” which we truly loved it. There were some interesting drinks on the menu too and my pick for the evening was chef recommended Chendol. Must try for sure! We also tried “Lemon Grass Cooler” which was good too but I would prefer the former.

DSC_0009_Fotor One of the striking features about the whole meal was the bunch of sauces that were served along with the meal. It included my favorite tempting chili sauce , an delicious XO based sauce and delightfully tasty julienned ginger pickle. I forgot the fourth one 🙁 . The Clear signs of my ageing.

DSC_0046_Fotor

From the Asian Grills Section – we had Malaysian Chicken Satay served with a inseparable peanut sauce accompaniment and vinegar infused onions and cucumbers. One of the best satays I had in Bangalore for sure.

DSC_0113_Fotor

But my palate was satiated by the Indonesian-style prawn skewers marinated in a fiery lemongrass & spicy chili pepper sauce called the “Sambal Prawns”.

DSC_0072_Fotor

For the vegetarians, I would recommend “Cilantro Hoisin Mushrooms” – aptly skewered hoisin sauce-glazed button mushrooms seasoned with cilantro, ginger & garlic.

DSC_0048_Fotor

From the main course menu, we chose to have an interesting yet intriguing dish of the “Chicken and Prawn Phad Thai”. Plated along with accompaniments of crushed dried chili, peanuts and crystal sugar in a beautiful black plate, this dish amalgamates the various flavors beautifully.

DSC_0067_Fotor

One of the signature dish of the region, Prawn Laksa is a famous noodle soup from Peranakan culture. It is a coconut based curry soup filled with rich ingredients such as tofu puffs, fish sticks, shrimps, cockles and others. Served with a spoonful of chilli paste or “sambal” and traditionally garnished with Vietnamese coriander, or laksa leaf, this is one dish you can not afford to miss.The other varieties of delicious Malaysian Laksa are Sarawak Laksa, Johor Laksa, Kelantan Laksa, Penang Laksa etc.

DSC_0115_Fotor

The ambiance here has lot of wooden presence and there has been a widespread use of metals accentuates the whole environment. The metallic chairs and lamps compliment the whole concept. The service was good as we visited on a weekday with nearly full capacity but I assume it may be tad bit slower on a weekend.

DSC_0110_Fotor